Format

Send to

Choose Destination
Meat Sci. 2018 May;139:162-170. doi: 10.1016/j.meatsci.2018.01.024. Epub 2018 Jan 31.

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.

Author information

1
Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, South Korea.
2
Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea.
3
Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA; Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, South Korea.
4
Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA.
5
Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette 47907, IN, USA. Electronic address: bradkim@purdue.edu.

Abstract

The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing). The lowest purge/thaw loss and drip loss were found for AFT, in which fast-freezing reduced total exudate loss (P < 0.05). Aging combination (AFT/FTA) decreased shear force of frozen/thawed pork loins, and FTA with slow-freezing caused the lowest shear force (P < 0.05). However, aging combination regardless of the sequence accelerated discoloration and lipid/protein oxidation during display (P < 0.05). This study suggests that aging prior to freezing coupled with fast-freezing could be an effective way to minimize quality defects of frozen/thawed only meat, particularly water-holding capacity and tenderness.

KEYWORDS:

Aging sequence; Fast-freezing; Frozen meat; Lipid oxidation; Protein oxidation

PMID:
29427852
DOI:
10.1016/j.meatsci.2018.01.024
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center